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Dosa | Sada Dosa | Plain Dosa
Dosa are a popular breakfast from the Indian Subcontinent, made using fermented batter of rice and lentils. Perfect with sambar or chutney.
Course
Breakfast, Lunch
Cuisine
Indian
Keyword
Brown Rice, Dosa, Fermented, Urad Dal
Prep Time
12
hours
Cook Time
15
minutes
Total Time
12
hours
15
minutes
Author
Renu Agrawal-Dongre
Ingredients
Dosa Batter
For Dosa, batter should be a little thin
Oil for Shallow frying
Sesame seed oil preferred/ any vegetable oil
Dosa Pan/Tawa
Cast Iron pan preferred
Tissue paper/Cut Potato
in half/ Wet cloth
Instructions
Heat a pan/Tawa. It should be very hot.
Add 2-3 drops of oil on the pan, and rub the oil with the help of a Tissue paper or a cut potato or wet cloth.
Add a spoonful of batter and spread it in circles in one direction. (Spread it as thin as required)
One needs to be quick as the dosa pan is hot and it will start cooking.
One can remove the pan from the stove.
Spread the dosa and then put the pan back on the stove.
This helps the batter not sticking and creating lumps, as well as a good method for beginners.
Drizzle some oil on the sides.
Many want to avoid the extra oil, but adding of the oil adds to the taste.
Turn and cook for a couple of seconds. (Cooking on the other side is optional).
Repeat above steps for making the remaining dosa’
Hot and crispy Dosa are ready. Serve with
Chutney
or
Sambar